3/4 cup milk, scalded
2 tablespoons sugar
1 teaspoon salt
1/4 cup vegetable oil
1 package active dry yeast
1/4 cup warm water
1 egg, well beaten
3 cups flour (approximately)
3½ tablespoons butter, softened
1/4 cup firmly packed brown sugar
1/2 cup pecan halves
3 tablespoons butter, softened
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/2 cup dark corn or amber maple syrup

Combine milk, sugar, salt and oil. Heat/cool until lukewarm (110°F). Stir yeast into water until dissolved.

Stir in milk mixture and egg. Stir in enough flour to make a stiff dough. Turn dough onto a lightly floured work surface. Knead until smooth and elastic.

Place in greased bowl smooth side down turning once to coat on all sides. Cover.

Let rise in a warm place for about 1½ hours or until doubled in size. Punch down.

Spread 3 tablespoons softened butter in a 9x9x2 inch baking pan. Sprinkle with 1/4 cup brown sugar; top with pecan halves.

Place dough on a lightly floured work surface. Roll dough into 12x11-inch rectangle, about 1/4-inch thick. Spread with 3 tablespoons butter, 1/4 cup brown sugar and cinnamon. Roll up as you would a jelly roll, beginning with the 12 inch side. Cut roll into 12 one-inch slices.

Place cut side down in prepared pan.

Pour syrup over rolls. Cover and let rise again until doubled in size, about 35 to 40 minutes.

Bake in a preheated 425°F oven for 20 to 25 minutes or until golden brown. Remove from pan immediately to prevent sticking.

Makes 12 rolls.